Fourth Of July Top 9 “Grill Master” Grilling Tips

By | June 12, 2017

Fourth of July is just around the corner and that means you have less than 3 weeks to brush up on your grilling skills. Impress your friends and family with your new “Grill Master” title by following these nine simple tips that will have you looking like you were born to grill!

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PLAN AHEAD ~ This first tip is crucial to insure your success on why you are the “Grill Master.” That means gathering everything you will need BEFORE you start. It is essential for you to have on hand all foods to be grilled, including any marinades, sauces and seasonings, grilling utensils, and don’t forget clean platters for the finished food.

CHECK YOUR FUEL ~ The last thing you want is to realize you are out of propane or charcoal. When cooking with propane/gas be sure to check that your tank is at least one-third full BEFORE lighting your grill. If you are using charcoal, make sure you use enough to form a bed of “glowing coals 3 inches larger on all sides than the surface area of the food you’re planning to cook.

PREHEAT THE GRILL ~ Grilling on high-heat is the preferred cooking method, so be sure to preheat the grill to at least 500 degrees Fahrenheit. To tell if your grill is hot enough: For charcoal, allow it to burn until the coals are covered with a thin coat of gray ash. For a propane/gas grill, preheat to high – 500 degrees Fahrenheit, this may take 10-15 minutes. For indirect grilling, preheat the grill to 350 degrees Fahrenheit.

GREASE THE GRILL ~ Just before you are ready to place your food on the grill, make sure to grease the grate by rubbing the grate with a paper towel soaked in cooking oil, or spray the grate with a cooking spray (aim away from flames).

TURN MEAT ONCE ~ Follow recipe directions for preparing your meat, and be patient. One turn is all you need.

ADDING SAUCES ~ To prevent your sauces from burning, especially those containing, brown sugar, molasses or honey, apply during the last 10 minutes.

KEEP IT CLEAN ~ Always make sure to place your cooked food on a clean plate. Do not reuse the plate used to “hold raw meat, fish or poultry.” Food poisoning can occur from bacteria from raw food.

DIRECT COOKING ~ Foods that take less than 30 minutes should be cooked directly over the flames/coals (boneless chicken, hamburgers, hot dogs, fish fillets, and steaks).

INDIRECT COOKING ~ Foods that take more than 30 minutes to cook have a higher fat content and are best cooked over indirect heat, similar to roasting (ribs, brisket, whole turkeys, and bone-in chicken).

Next Time… Summertime Grilling And Fire Safety Tips

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